French Crullers with Glaze

This light and airy French cruller recipe topped with vibrant blood orange glaze brings bakery-quality donuts right to your kitchen. The contrast between the delicate, eggy pastry and the bright citrus frosting creates a donut experience that's truly special.

I first made these crullers when trying to recreate my favorite bakery treat at home. What started as an experiment has become our Sunday morning tradition, with my family gathering in the kitchen to watch these golden pastries puff up in the hot oil.

Ingredients

• Unsalted butter: Provides richness and helps create those signature air pockets
• Bread flour: Contains more protein than all-purpose flour giving the crullers their distinct chewy yet tender texture
• Eggs: Act as the main leavening agent creating that airy structure
• Vanilla bean paste: Offers more intense flavor than extract and adds those beautiful tiny specks
• Blood orange juice: Brings a vibrant color and subtly sweet tang to the glaze
• Confectioners sugar: Creates a smooth glaze that sets perfectly on the warm donuts
• Whole milk: Adds richness to both the dough and glaze

How To Make French Crullers with Blood Orange Glaze

Create the pâte à choux:

Heat butter, water, milk, vanilla and salt until boiling. This mixture needs to be hot enough to partially cook the flour when added. Watch carefully as dairy can boil over quickly.

Add flour and cook:

Once boiling, remove from heat and add all flour at once, stirring vigorously until completely incorporated. Return to low heat and continue stirring for 1-2 minutes. This crucial step cooks out some moisture and develops the gluten structure that will trap steam during frying.

Cool and add eggs:

Transfer dough to a bowl and let cool slightly for 3-4 minutes. Using a hand mixer, slowly incorporate whisked eggs in small amounts. The dough should stretch about 1½ inches between your fingers without breaking when ready. The proper consistency will be thick enough to hold its shape when piped.

Pipe and fry:

Pipe dough circles onto parchment squares. Heat oil to precisely 360-370°F before carefully placing the dough pattern-side down into the hot oil. The parchment will release after about 10 seconds. Fry until golden brown on both sides, about 3 minutes per side. Maintaining consistent oil temperature is essential for even cooking.

Glaze while warm:

Whisk together sifted confectioners sugar, strained blood orange juice, and milk until smooth. Dip the slightly cooled crullers into the glaze, allowing excess to drip off before placing on a wire rack to set.

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My favorite part of making these crullers is watching them transform in the hot oil. The first time I made them with my daughter, we both gasped when the parchment paper magically released from the dough and the cruller began to expand and float. Now she calls them "magic donuts" and insists on helping whenever we make them.

Temperature Control Tips

Maintaining the right oil temperature is the trickiest part of making perfect crullers. Too hot and they'll brown before cooking through, too cool and they'll absorb oil and become greasy. I recommend using a candy thermometer clipped to the side of your pot and adjusting the heat throughout the frying process. The temperature will drop each time you add new crullers, so give the oil a minute to come back up to temperature between batches.

Make-Ahead Options

While crullers are best enjoyed fresh, you can prepare the choux pastry dough up to 24 hours in advance. Store it in a piping bag in the refrigerator, but bring it to room temperature before piping and frying. The glaze can also be made a day ahead and stored covered in the refrigerator. You may need to whisk in a few drops of milk to loosen it before using.

Flavor Variations

The base cruller recipe is incredibly versatile. Try adding citrus zest or warming spices like cinnamon or cardamom to the dough. For the glaze, experiment with different citrus juices like meyer lemon or ruby red grapefruit. During the holiday season, I love adding a touch of maple extract to the dough and topping with a maple bourbon glaze for a festive twist.

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Serving Suggestions

Serve these crullers with a strong cup of coffee or espresso to balance the sweetness. They make an impressive addition to a brunch spread alongside fresh fruit and savory dishes like quiche or frittata. For an extra special dessert, split them horizontally and fill with lightly sweetened whipped cream and fresh berries.

Frequently Asked Questions

→ How do I ensure the cruller dough is the right consistency?

Check that the dough easily stretches about 1 1/2 inches between your fingers without breaking. It should be thick enough to hold its shape when piped.

→ Can I use a different glaze instead of blood orange?

Yes, you can substitute with lemon, lime, or even classic vanilla glaze if you prefer a different flavor.

→ Why does a skin form on the dough when cooked in the saucepan?

The skin forms as the moisture evaporates from the dough and it cooks slightly. This step is essential to achieve the right texture.

→ Can I store the crullers for later?

Crullers are best enjoyed fresh, but you can store them in an airtight container for up to 1 day. Reheat lightly before serving.

→ Why is a consistent oil temperature important?

Maintaining the oil between 360-370°F ensures the crullers cook evenly without becoming greasy or undercooked.